Effects of storage time on the quality and microbial community of ripe Pu-erh tea.

Food Chem X · 2026 · PMC12794518 · PMID 41532080

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a notable trendno p-value reported

A notable trend observed in this study is the decrease in the total content of aromatic compounds with prolonged storage, particularly in the categories of esters, aldehydes, and alcohols.

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an increasing trendno p-value reported

Notably, among these compounds, only a small amount of compounds such as toluene and ethyl ether showed an increasing trend over time, while the remaining compounds decreased with the increase of storage time. 3.5.

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